HPK taruh disini
This isn’t really authentic paella. It’s more like the paella for those of us who don’t have a paella pan. And don’t really have the time to spend an hour and a half on dinner. And don’t really have the money for dinners that include not only chicken and chorizo, but clams, shrimp and lobster tails.
INGREDIENTS
INGREDIENTS
- 2 Tbsp olive oil
- 1 1/2 lb (skinless, boneless) chicken thighs, cut into bite-size pieces
- 3 tsp smoked paprika
- 2 cups short-grain rice (I used arborio)
- 1-14.5 oz can diced tomatoes
- 1 cup chicken broth
- 1 cup white wine
- 4 oz cured chorizo, roughly chopped (about 1 cup) (I found this in the packaged deli meat section)
- 1 medium onion, diced (about 1 1/2 cups)
- 4 cloves garlic, minced
- pinch of saffron
- 3 cups frozen peas
- 1 cup chopped parsley for serving
- lemon wedges for serving
- Heat oil in large pan.
- Add chicken and sprinkle with half of paprika and season with salt and pepper.
- Cook until golden brown, about 5 minutes, stirring occasionally.
- Transfer chicken to the slow cooker with a slotted spoon.
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